Bulk Venison Breakfast Sausage Recipe

Ground venison: This is the main protein for the sausage, providing a lean and flavorful base.

Salt: Enhances the overall flavor of the sausage.

Black pepper: Adds a mild heat and depth of flavor.

Sage: Provides an earthy, slightly peppery taste that is classic in breakfast sausages.

Thyme: Adds a subtle, aromatic flavor that complements the other spices.

Paprika: Gives a mild sweetness and a beautiful color to the sausage.

Garlic powder: Adds a savory, umami flavor that enhances the overall taste.

Onion powder: Contributes a mild, sweet onion flavor without the texture of fresh onions.

Red pepper flakes: Optional, but adds a bit of heat for those who like a spicier sausage.

When mixing the ground venison with the spices, ensure that the meat is very cold. This helps the fat distribute evenly throughout the mixture, resulting in a more cohesive and flavorful sausage. Additionally, consider using your hands to mix the ingredients thoroughly, as this allows for better incorporation of the seasonings.

• ground venison - Substitute with ground beef: Ground beef has a similar texture and can be seasoned to mimic the flavor of venison.

• ground venison - Substitute with ground pork: Ground pork provides a slightly fattier option, which can add more moisture and flavor to the sausage.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor along with a bit of umami.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• sage - Substitute with marjoram: Marjoram has a similar earthy and slightly sweet flavor that can mimic sage.

• thyme - Substitute with oregano: Oregano has a similar herbal note and can be used in the same quantity.

• paprika - Substitute with chili powder: Chili powder can add a similar color and a bit more heat.

• garlic powder - Substitute with fresh garlic: Fresh garlic can provide a more intense and aromatic garlic flavor.

• onion powder - Substitute with finely chopped onion: Finely chopped onion can add a similar flavor and a bit of texture.

• red pepper flakes - Substitute with cayenne pepper: Cayenne pepper can provide a similar heat level and can be adjusted to taste.

• Allow the venison sausage patties to cool completely before storing. This prevents condensation, which can lead to soggy patties and potential freezer burn.

• For short-term storage, place the cooled patties in an airtight container or resealable plastic bag. Store in the refrigerator for up to 3 days.

• For longer storage, wrap each patty individually in plastic wrap or wax paper. This helps to prevent them from sticking together and makes it easier to grab just the amount you need.

• Place the individually wrapped patties in a single layer on a baking sheet and freeze for about 1-2 hours. This initial freezing step ensures the patties maintain their shape and don’t stick together.

• Once the patties are frozen, transfer them to a large resealable freezer bag or an airtight container. Label the bag or container with the date to keep track of freshness. The patties can be stored in the freezer for up to 3 months.

• When ready to use, thaw the desired number of patties in the refrigerator overnight. For a quicker option, you can use the defrost setting on your microwave, but be cautious not to start cooking the patties during the defrosting process.

• Reheat the thawed patties in a skillet over medium heat until they are warmed through, about 3-4 minutes per side. Alternatively, you can reheat them in the oven at 350°F (175°C) for about 10-15 minutes.

• To maintain the best texture and flavor, avoid refreezing the patties once they have been thawed.

• Oven Method: Preheat your oven to 350°F (175°C). Place the venison sausage patties on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until they reach an internal temperature of 165°F (74°C).

• Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or butter to the pan. Place the venison sausage patties in the skillet and cook for about 3-4 minutes on each side, or until they are heated through.

• Microwave Method: Place the venison sausage patties on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on medium power for 1-2 minutes, checking halfway through to ensure they are heating evenly. Continue microwaving in 30-second intervals until they are hot.

• Steaming Method: Fill a pot with a small amount of water and bring it to a simmer. Place a steamer basket over the pot and add the venison sausage patties. Cover and steam for about 5-7 minutes or until they are heated through.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the venison sausage patties in the air fryer basket in a single layer. Heat for about 5-7 minutes, flipping halfway through, until they are warmed up and slightly crispy on the outside.

• Large mixing bowl: Use this to combine all the ingredients thoroughly.

• Measuring spoons: Essential for accurately measuring out the salt, black pepper, sage, thyme, paprika, garlic powder, onion powder, and optional red pepper flakes.

• Skillet: This is used to cook the venison patties over medium heat.

• Spatula: Handy for flipping the patties in the skillet to ensure they cook evenly on both sides.

• Meat thermometer: Useful for checking that the internal temperature of the patties reaches a safe level for consumption.

• Plate: To place the cooked patties once they are done.

• Paper towels: For draining any excess grease from the cooked patties.

Pre-mix the spices: Combine all spices in advance and store in an airtight container. This way, you can quickly add them to the ground venison without measuring each time.

Use a food processor: If you have a food processor, use it to mix the venison and spices thoroughly. This saves time and ensures even distribution.

Batch cook: Cook a large batch of sausage patties at once and freeze them. Reheat as needed for a quick breakfast.

Form patties with a scoop: Use an ice cream scoop to portion out the mixture evenly, then flatten into patties. This speeds up the process and ensures uniform size.